New Lays potato chip flavor

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21 Oct 2015 07:46 #8883 by Geno
New Lays potato chip flavor was created by Geno
Will have to try it at least once...

Do you know this girl Major? She's from your town. :) New Lays Flavor Link
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22 Oct 2015 08:14 #8899 by GT 14
Replied by GT 14 on topic New Lays potato chip flavor
I am holding out for Corn Pone.:drool
1969 GT-18
1978 C-101
1983 C-225

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22 Oct 2015 09:56 #8908 by Geno
Replied by Geno on topic New Lays potato chip flavor
What the heck is that? :confused1
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22 Oct 2015 11:12 #8912 by M Bailey
Replied by M Bailey on topic New Lays potato chip flavor
I don't know her but the chips sound great.
Major


"I refuse to join any club that would have me as a member." Groucho Marx

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22 Oct 2015 18:50 #8916 by Trouty56
Replied by Trouty56 on topic New Lays potato chip flavor

GT 14 wrote: I am holding out for Corn Pone.:drool

Ain't had that for a long time.....

Bob T
Adams County Pennsyltucky

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23 Oct 2015 09:00 #8919 by GT 14
Replied by GT 14 on topic New Lays potato chip flavor

Geno wrote: What the heck is that? :confused1


Cornbread is a Southern staple and served any time when a platter of steaming, hot bread is welcome. Corn pone, or cornbread sticks, has a long history that includes an almost religious insistence on the proper way to make the bread. Many cooks make corn pone as the instructions were handed down to them verbally through generations. A basic corn pone recipe leaves room for personal touches, but it's best made in a specialized cast-iron pan with individual mini-ear-of-corn-shaped sections for the cornbread.
1969 GT-18
1978 C-101
1983 C-225

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23 Oct 2015 09:41 #8922 by Geno
Replied by Geno on topic New Lays potato chip flavor
Sandra says she can make it, she has the cast iron mini ear of corn pan and all. :)
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23 Oct 2015 12:11 #8923 by GT 14
Replied by GT 14 on topic New Lays potato chip flavor

Geno wrote: Sandra says she can make it, she has the cast iron mini ear of corn pan and all. :)


Basic corn pone ingredients are white or yellow cornmeal, baking soda and baking powder, salt, water and cooking oil. Some recipes substitute buttermilk or plain milk for the water and bacon grease instead of vegetable oil, add flour and/or an egg, and even use sour cream. The ratio of water to cornmeal, and whether you add a little oil directly to the batter or not depends on the cooking method. A recipe using 2 cups of cornmeal makes 5 to 6 servings. In any cooking method, heat the oil hot enough to cook the bread quickly. If you put a drop of water in the oil and it sizzles, the oil is hot enough.
1969 GT-18
1978 C-101
1983 C-225

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23 Oct 2015 18:26 #8924 by GlenPettit
Replied by GlenPettit on topic New Lays potato chip flavor
WOW ! I think I can even taste the smell of Corn Pone way up here in Michigan . . .

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23 Oct 2015 18:30 #8925 by M Bailey
Replied by M Bailey on topic New Lays potato chip flavor
I always thought that a pone came from an iron skillet. Pi are round cornbread are square.... Wait, that doesn't work. My secret ingredient is lard for the skillet. No part of a hog should be wasted!
Major


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